Peanut Bars -- Quad-Cities Online Recipe Book
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Peanut Bars

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Ingredients

1 cup margarine
3 cups flour
1-1/2 cups brown sugar
1/2 teaspoon salt
1/2 cup Karo syrup
12 ounces butterscotch chips
1 tablespoon margarine
1 tablespoon water
3 cups salted Spanish peanuts with skins

Instructions

Mix first four ingredients with pastry cutter until crumbly. Press into the bottom of jelly roll pan. Bake for six minutes at 375 degrees. Melt Karo syrup, butterscotch chips, margarine and water over low heat or in microwave. Add peanuts and spread over baked crust. Spread to the edges. Bake for five minutes. When you remove the bars, run a knife around the edges of the pan to loosen the bars. Completely cool before cutting into bars.

Cheryl Henry
East Moline



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  Today is Friday, April 25, the 115th day of 2014. There are 250 days left in the year.

1864 — 150 years ago: Never in the history of Rock Island was there such a demand for houses as at present. Our city is suffering for the want of suitable tenement houses.

1889 — 125 years ago: The choir of Central Presbyterian Church presented a ladies concert under the direction of S.T. Bowlby.

1914 — 100 years ago: Miss Rosella Benson was elected president of the Standard Bearers of Spencer Memorial Methodist Church.

1939 — 75 years ago: Mrs. Nell Clapper was elected president of the Rock Island Business and Professional Women's Club.

1964 — 50 years ago: Gerald Hickman, of Seattle, Wash, will move his family to Rock Island to assume the position of produce buyer for the Eagle Food Center chain of food stores. This announcement was made today by Bernard Weindruch, president of Eagles.

1989 — 25 years ago: Care & Share, formed in 1984 to provide food to jobless and needy Quad-Citians, will disband because the major part of a crisis created by plant closings is over. Food for the needy is still necessary. So groups separately will continue to raise money and collect food.




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